Pig’s trotters, or feet, are nutritious and inexpensive. They are generally sold ready cleaned and prepared for cooking, and are sometimes also blanched or boiled. They generally come in two sizes, medium or large. (There are also very small pig’s trotters, called pettittocs, which come only from suckling pigs.)
Although pig’s trotters are usually cooked whole, they are sometimes split in half if they are very large. Two medium- sized trotters should be allowed per person.
To boil pig’s trotters, first have them cleaned and prepared and, if they have been split, tie them together.
Pour 6 pints of water into a very large saucepan and add 2 scraped and sliced carrots, 1 large chopped onion, 1 bouquet garni consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together, 6 black peppercorns and 2 teaspoons of salt.
Bring the water to the boil over high heat and add the trotters. Reduce the heat to very low, cover the pan and simmer for 3 to 4 hours epending on the size of the trotters), or until the trotters are very tender. Remove the pan from the heat and drain the trotters in a colander. Either discard the cooking liquid, or strain it and reserve it for future use.
The trotters are now ready to be eaten or they may be cooked further – fried, grilled , stuffed, jellied, or cut into pieces and used in casseroles and stews.